Bacon Ranch Chicken Salad Cucumber Boats

Bacon Ranch Chicken Salad served in cucumber boats on a platter

Bacon Ranch Chicken Salad Cucumber Boats

Please rate us

Crisp cucumber shells filled with creamy ranch-tossed chicken salad, smoky bacon, and fresh cherry tomatoes, perfect for hot days or light meals.

Print it Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Appetizer, Salad

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Cucumber Boats

2 large cucumbers Choose firm, fresh cucumbers for the best texture.

Chicken Salad Filling

2 cups cooked chicken, shredded Rotisserie chicken is a great shortcut.
1/2 cup cooked bacon, chopped Cook until crisp for good contrast.
1/2 cup ranch dressing Swap for a yogurt-based dressing to cut calories.
1 cup cherry tomatoes, halved Adds sweetness and color.
to taste salt and pepper Bacon adds salt, so adjust sparingly.
optional fresh herbs Dill, chives, or parsley brighten the salad.

Method

Preparation

Wash and chill the cucumbers to keep them firm.
Slice each cucumber in half lengthwise. Use a spoon or melon baller to scoop out seeds and some flesh, creating a shallow cavity for the filling. Pat dry with a paper towel.
In a bowl, combine shredded chicken, chopped bacon, ranch dressing, and halved cherry tomatoes. Stir gently to coat.
Taste and season with salt and pepper.

Assembly

Spoon the chicken salad into each cucumber half, piling slightly high if desired.
Garnish with chopped fresh herbs like chives or dill.
Serve immediately or refrigerate for up to an hour to let flavors meld.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 25gFat: 12gSaturated Fat: 3gSodium: 500mgFiber: 2gSugar: 3g

Notes

Refrigerate leftover filling in an airtight container for up to 3 days. Keep cucumber shells separate to avoid sogginess. For a creamier filling, consider adding 1–2 tablespoons of mayonnaise or Greek yogurt.

Tried this recipe?Let us know how it was!